Value of adding fat to finishing diets to alleviate heat stress

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dc.contributor.author Nichols, David A.
dc.contributor.author Ames, D.R.
dc.contributor.author Allee, G.L.
dc.contributor.author Hines, Robert H.
dc.date.accessioned 2010-04-30T17:48:34Z
dc.date.available 2010-04-30T17:48:34Z
dc.date.issued 2010-04-30T17:48:34Z
dc.identifier.uri http://hdl.handle.net/2097/3816
dc.description.abstract Crossbred barrows, observed at temperatures of 62 and 95°F, were fed either a control or a fat added diet. Pigs housed at 95°F ate significantly less feed, gained slower, and were less efficient than littermates housed at 62°F. Fat addition to the diet did not significantly influence performance when fed at 62 or 95°F. The addition of fat did not appear to reduce heat stress or improve performance when fed at the higher temperature. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Swine day, 1981 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 82-128-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 406 en_US
dc.subject Swine en_US
dc.subject Finishing diets en_US
dc.subject Heat stress en_US
dc.title Value of adding fat to finishing diets to alleviate heat stress en_US
dc.type Conference paper en_US
dc.date.published 1981 en_US
dc.citation.epage 37 en_US
dc.citation.spage 36 en_US
dc.description.conference Swine Day, Manhattan, KS, November 12, 1981 en_US
dc.contributor.authoreid dnichols en_US


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